In a bowl, add chickpea flour, all-purpose flour, yeast, coconut sugar, turmeric, and salt.

Combine all dry ingredients using a whisk.

With the help of your hands or spoon, then create a well in the middle of the bowl.

Pour lukewarm water into the well and start adding dry ingredients into the water.

Continue to knead the dough until you get a play dough-like texture or feel.

Once the dough is ready, brush a little coconut oil over the surface. This will prevent the dough from becoming crusty or sticky.

Now, split the dough into 10 equal pieces.

Place the pieces on a baking tray and again brush them with coconut oil.

Grease the baking tray with coconut oil.

Place each portion of dough on the baking tray, keeping a distance of 2-3 inches.

With the help of your fingers, push the dough to flatten it in a circular shape.

Brush the flattened dough with coconut oil.

Place the baking tray in a preheated oven at 400 degrees F for 10 minutes, flipping the bara after 5 minutes so that it cooks nicely on the other side as well.

To fry bara, place a large frying pan or skittle on the stove and pour vegetable oil in it.

Dust the workstation with flour and place a dough piece on it.

Using a rolling pin, flatten it so that it is about ¼ inches thick; you can also use your fingers.

Once the oil is hot, place the flattened dough in it and fry it for about 5 minutes on both sides. You can flip it halfway for when it gets a golden brown color.

Remove and place on the paper towel.

In a saucepan. Heat coconut oil.

Add onion and sauté for about 2 minutes.

Add garlic, ground cumin, and Curry Powder, and sauté for 30 seconds.

Add chickpeas and mix well so that they are evenly coated in spice.

Reduce the heat and pour the vegetable stock into it. Stir well.

Let it simmer for 5-7 minutes on low to medium heat.

Add Chadon benni and let it cook for 5-7 more minutes.

Using a masher, mash the chickpeas to create a thick sauce.

Add cayenne pepper and salt and mix well.